It’s summer, it’s hot, and you want ice cream. Have you tried banana ice cream yet? It’s simple, satisfying, and surprisingly good.
When bananas become extra ripe and you don’t feel like baking banana bread again, slice and freeze them. A quick pulse in a food processor or blender transforms frozen banana slices into a creamy, frozen dessert you can enjoy right away or store for later.
Frozen banana ice cream is a little miracle—fewer calories, less sugar, dairy-free, and delicious.
I first learned this method from a friend and adapted the idea for easy everyday use. The technique is straightforward and quick, perfect for cooling off on a summer afternoon.
The Basic Recipe for Banana Ice Cream
Peel and slice 3–4 large ripe bananas into thin rounds—this makes about 2–3 servings. Spread the slices in a single layer on a tray or place them in a freezer bag and freeze until solid.
To make the ice cream, use a food processor if you have one; it tends to handle the frozen bananas well and incorporates a touch more air for a creamier texture. If your blender or processor struggles, add a splash of non-dairy milk to help things along. A teaspoon of vanilla extract brightens the flavor, though it’s optional. Almond extract is a lovely alternative.
Process the frozen slices, pausing to scrape the sides as needed, until the mixture is smooth and resembles soft-serve. Serve immediately for the best texture, or transfer to an airtight container and freeze until ready to eat.
Variation #1: Golden Milk Banana Ice Cream
Golden milk spices—turmeric, cinnamon, and ginger—give this variation warm, aromatic flavor and a vibrant golden color. A pinch of freshly ground black pepper helps your body absorb the turmeric. If you like, add 1 tablespoon of MCT oil for a silky mouthfeel and to enhance the benefits of curcumin, but this is optional.
Adjust the spices to taste. Pulse them into the banana base until fully blended. This version is comforting and slightly exotic—perfect for a cozy summer night or a relaxed gathering with friends.
Variation #2: Creamy Chocolate-Dipped Banana Ice Cream Pops
These pops are reminiscent of childhood chocolate-dipped treats but made with wholesome ingredients. Blend the basic banana ice cream with 3/4 cup non-dairy milk and 2 teaspoons vanilla until thick and smooth. Spoon the mixture into popsicle molds, insert sticks, and freeze until firm—about 8 hours or overnight.
For the chocolate shell, melt 10 ounces semi-sweet chocolate chips with 1/4 cup unrefined coconut oil and a pinch of sea salt. Allow the melted chocolate to cool slightly to room temperature, then quickly dip the frozen pops into the chocolate. The shell will harden on contact, sealing the creamy banana center. Place dipped pops on parchment and return to the freezer to firm back up. Store wrapped in waxed paper or an airtight container in the freezer.
You’ll likely have extra chocolate shell—use it to drizzle over the Golden Milk Banana Ice Cream for a delicious contrast of flavors and textures.
Who knew frozen banana ice cream was this easy? It’s a perfect afternoon treat to enjoy with kids or friends, and it’s versatile enough for many flavor experiments.
Print Recipe
Banana Ice Cream
Equipment
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food processor
Ingredients
Banana Ice Cream with Sweet & Salty Roasted Almonds
- 3-4 ripe bananas peeled and sliced into thin rounds
- 1/4 cup roasted almonds, finely chopped
- 2 tablespoons plus 2 teaspoons maple syrup, divided
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Golden Milk Banana Ice Cream
- 3-4 ripe bananas peeled and sliced into thin rounds
- 1 tbsp MCT oil (optional)
- 1/2 tsp each: ground ginger, turmeric, cinnamon
- 1/4 tsp freshly ground black pepper
Chocolate Dipped Banana Ice Cream Pops
- 3-4 ripe bananas peeled and sliced into thin rounds
- 3/4 cup non-dairy milk, plus more if needed
- 2 tsp pure vanilla extract
- 10 oz semi-sweet chocolate chips
- 1/4 cup unrefined coconut oil
- pinch sea salt
Instructions
Banana Ice Cream with Sweet & Salty Roasted Almonds
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Place banana slices in a single layer on a tray lined with parchment paper and freeze at least 3 hours.
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In a bowl, combine chopped almonds, 2 teaspoons maple syrup, and sea salt.
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In a food processor, pulse frozen banana slices with almond milk, vanilla, and the remaining 2 tablespoons maple syrup, scraping down the sides as necessary, until the texture resembles soft-serve ice cream.
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Spoon into bowls and top with the almond mixture.
Golden Milk Banana Ice Cream
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Freeze sliced bananas in an airtight container or resealable bag for 8–10 hours.
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Place frozen banana slices in the bowl of a food processor fitted with the S blade.
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Pulse a few times to chop the bananas, scraping down the sides as needed. Continue processing until the mixture is thick, creamy, and smooth.
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Add coconut oil (if using) and the spices. Pulse a few more times until blended.
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Serve immediately or transfer to an airtight, freezer-safe container until ready to eat.
Chocolate Dipped Banana Ice Cream Pops
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Freeze banana slices in an airtight container or bag for 8–10 hours.
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Place frozen banana slices, non-dairy milk, and vanilla into a food processor. Pulse to chop, then process until the texture is thick and creamy, scraping down the sides as needed.
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Spoon the banana ice cream into popsicle molds, add sticks, and freeze until firm, at least 8 hours or overnight.
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Prepare the chocolate shell by melting chocolate chips, coconut oil, and a pinch of salt. Cool slightly to room temperature before dipping.
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Remove pops from the molds and dip into the chocolate. Place on parchment or waxed paper and return to the freezer to firm. Store pops wrapped in waxed paper in a freezer-safe container.
Notes
The popsicle molds used for this recipe yielded ten 3-ounce pops; results will vary depending on mold size.
Photos by Ana Stanciu